Place everything into the blender and blend on a medium speed until you have a coarse, fragrant dressing.
Place the two grass-fed Irish onglets onto a small tray and cover with three quarters of the spicy oil mixture, turning the beef so that it is fully covered in the marinade before leaving to rest for 1 hour.
STEP 2
Once marinaded, place them onto a preheated barbeque at 225oC and cook on the grill for 4-8 minutes depending on the thickness of the beef. You should be turning the onglets frequently so that they cook evenly and consistently.
STEP 3
When turning the grass-fed Irish onglets, brush a little of the spicy oil mixture that’s left over onto the meat for extra added flavour.
STEP 4
Once cooked, remove the onglets from the BBQ and place into the spicy herby oil to rest for 4 minutes, turning frequently so they absorb as much of the marinade as possible.
STEP 5
Once rested, slice the onglets across the grain of the meat to ensure the beef remains as tender as possible.
EMBER GRILLED PEAS
STEP 1
Place the peas into a bowl and dress with a drizzle of rapeseed oil and Maldon sea salt, and mix well.
STEP 2
Now place the peas into a large round fine sieve that can be used to sit on the hot embers of your BBQ.
STEP 3
Place the sieve onto the embers and cook for around 4 minutes, shaking frequently to get a lovely smoked flavour running through the peas.
STEP 4
Once cooked, place the peas back into the bowl they were in before and add zest of half a lemon and a few spoonful’s of the sorrel and mint emulsion and mix well.
STEP 5
Serve these ember grilled peas with the delicious grass-fed Irish onglet.